Curried Shrimp and Vegetable Soup
Dive into the vibrant flavors of this Curried Shrimp and Vegetable Soup, a cozy yet refreshing dish that’s perfect for any time of year. Featuring succulent shrimp, a medley of colorful vegetables like red bell peppers and zucchini, and a rich, aromatic base of coconut milk infused with red curry paste, this soup strikes the ideal balance between creamy and lightly spiced. A hint of fish sauce, lime juice, and brown sugar elevates the broth with a harmonious blend of savory, tangy, and sweet notes. Ready in just 45 minutes, this Thai-inspired soup can be served as is or over tender rice noodles or jasmine rice for an even heartier meal. Garnish with fresh cilantro for an extra burst of flavor and enjoy this easy-to-make, restaurant-quality dish that’s sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 1 can (13.5 ounces) coconut milk
- 4 cups chicken or vegetable broth
- 1 pound medium shrimp, peeled and deveined
- 1 red bell pepper, thinly sliced
- 2 zucchini, sliced into half-moons
- 1 carrot, julienned or sliced thinly
- 2 teaspoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon brown sugar
- 3 tablespoons cilantro, chopped (optional, for garnish)
- 0.5 pound rice noodles or jasmine rice (optional, for serving)
- to taste salt
- to taste black pepper
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.
Add the red curry paste and cook for another 1-2 minutes, stirring to combine with the aromatics.
Pour in the coconut milk and chicken or vegetable broth. Stir well to fully incorporate the curry paste.
Bring the mixture to a gentle simmer over medium heat.
Add the red bell pepper, zucchini, and carrot to the pot. Cook for 7-10 minutes, or until the vegetables start to soften.
Stir in the fish sauce, lime juice, and brown sugar. Taste and adjust seasoning with salt and pepper if necessary.
Add the shrimp to the pot and cook for 4-5 minutes, or until the shrimp are pink and fully cooked.
If serving with rice noodles or jasmine rice, prepare them according to package instructions.
Remove the soup from heat and garnish with chopped cilantro if desired.
Serve hot in bowls, optionally over rice noodles or jasmine rice for a heartier meal.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 9919 mg | 431% | |
| Total Carbohydrate | 189.3 g | 69% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 52.2 g | ||
| Protein | 128.3 g | 257% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 404 mg | 31% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 3267 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
